Microwave cooking is becoming a way of life for millions of people. But as many microwave users find that meals can be cooked in minutes, they often lose the desire to experiment with unusual dishes. However, convenience cooking needn’t be time-consuming and dull, according to this cookbook. Margie Brignac, a microwave specialist and demonstrator, has adapted her favorite Louisiana recipes to microwave cooking, combining timesaving convenience with the flavors of Cajun and Creole cooking.
CREOLE JAMBALAYA
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Utensils: 3-qt. deep dish
Time: 35 minutes
Servings: 6
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1 tablespoon oil
½ cup onion, chopped
½ cup green onion, chopped
¼ cup green pepper |
2 cups water
2 chicken bouillon cubes
½ tsp. parsley flakes
½ tsp. salt |
½ tsp. hot sauce
½ tsp. Worcestershire sauce
Dash of garlic powder
1 tsp. Kitchen Bouquet Pepper to taste |
1 cup long grain rice
1 cup desired meat or seafood (See Note) |
1. In 3 qt. dish, put oil and onion. Micro on high 4 minutes
2. Add green onion and green pepper. Micro on high 3 minutes.
3. Add water, chicken cubes, parsley, salt, hot sauce, Worcestershire sauce, garlic powder, Kitchen Bouquet and pepper. Micro on high 3 or 4 minutes or until water boils.
4. Add rice and meat or seafood. Stir and cover with lid or plastic wrap (preferably lid). Micro on %50 power for 12 minutes. Stir rice and Micro on %50 power 12 minutes more, covered. Let stand about 8-10 minutes. |
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NOTE: Sausage, ham, cooked chicken(chopped), or raw shrimp may be used.
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NOTE: To increase serving size, increase amount of ingredients 1½ times and add 5 minutes cooking time.
That is only one of more than 200 recipes for everything from soup to dessert featured in Southern Spice A La Microwave. Try one yourself and discover that you don't have to use an old iron pot to get delicious results.